Lemon Dutch Baby Pancakes

Recipe Courtesy of Estate Chef Tod Kawachi


4 Eggs, large
¾ C Milk
2 Tbl Butter, melted and cooled
¾ C Flour, all purpose
3 Tbl Sugar
1 Tbl Lemon Zest
2 tsp Vanilla Extract
1/8 tsp Salt, kosher
2 Tbl Butter, cubed
Powdered Sugar garnish
Fresh Berries or Fruit or preserves garnish



Preheat oven to 425f and place cast iron pan in to heat up hot. In a blender, add the eggs, milk, lemon zest and blend for 15 seconds till airy and frothy. Next add the flour, sugar, vanilla extract, salt and melted butter and blend for another 15 seconds. Allow the batter to rest in the blender for 15 minutes.

Put the butter cubes into the hot cast iron pan and swirl around to melt and coat the bottom and sides. Blend the batter for a short 5 second burst then pour into the pan, bake in the hot oven for 12-15 minutes, keeping the door closed until the pancake is golden and puffed.

Serve immediately with powdered sugar and berries.

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